Moore’s Turkey Tips
Are you responsible for bringing the Thanksgiving turkey this year? Whether you volunteered for the task or got the last pick of the potluck, preparing the perfect turkey can be overwhelming. After all, the turkey is the main attraction and typically the centerpiece of the dinner table. But, don’t stress, we’re here to help!
Avoid a turkey catastrophe by reviewing these turkey tips:
Purchase the right amount turkey. Whether you prefer starting with a fresh or frozen turkey, be sure to tally up the turkey-eating guests. You should purchase 1 to 1½ pounds of uncooked whole turkey per person. Remember, frozen turkeys can be purchased farther in advance but can take up to a week to thaw in the refrigerator.
Allow time for the turkey to thaw. Be sure to allow for about 24 hours for thawing every 4 to 5 pounds of turkey. For proper food safety, do not thaw at room temperature. Instead, thaw the turkey in the refrigerator on a shallow tray that has edges that will contain the juices. When the giblets and neck can be removed and no ice crystals remain, the turkey is ready for roasting.
Prepare the turkey correctly. Once the turkey is thawed, remove the bag of giblets and the neck from inside the turkey. Then, pull the neck skin onto the back of the turkey and secure it with metal skewers. Turn the turkey breast side up on the rack in your roasting pan and secure the legs by tying them to the tail. Lastly, twist the wing tips under the back of the turkey to prevent the wing tips from overbrowning.
Season and add #MooreFlavor. First, to prevent the turkey skin from drying out and enhance the browning, brush the turkey with cooking oil. Then, to add #MooreFlavor, rub the turkey with 2 cups of Moore’s Original Marinade and 1 cup of honey. Check out the full recipe below!
Secure the meat thermometer and roast! Before putting the turkey in the oven, insert a meat thermometer into the center of an inside thigh muscle. Place the roasting pan on the lowest rack in a preheated 325°F oven and roast—check out the chart below for suggested roasting times! Remember, keep an eye on the turkey and adjust the time as needed because each oven and turkey is different.
Use a thermometer to determine final doneness. When the turkey is done, the thigh meat should register at least 165°F. Once it’s done, remove the turkey from the oven, cover it with foil and allow it to stand for at least 15 minutes.
Carve, serve and enjoy! Last, but not least, carve, serve and enjoy your masterpiece while soaking up the compliments to the turkey chef.
Turkey Weight Roasting Time
8-12 lbs. 2 ¾ - 3 hours
12-14 lbs. 3-3 ¾ hours
14-18 lbs 3 ¾ – 4 ¼ hours
18-20 lbs. 4 ¼ -4 ½ hours
20-24 lbs 4 ½ - 5 hours
2 cups Moore's Original Marinade
1 5-lb turkey breast skin removed
1 cup honey
Marinate turkey in Moore's Marinade and honey for at least 30 minutes.
Turn turkey breast occasionally.
Remove from marinade and place in a large oven-cooking bag.
Close bag with nylon tie. Cut six half inch slits in the top of the bag.
Insert meat thermometer into center of the meat and roast at 325° for 1 to 1 ½ hours or until meat thermometer registers at 170° F.